Make New Year’s meal from hearty appetizers

Joan Huff

Published 3:15 am, Tuesday, January 1, 2013

Make New Year’s easy by thinking ahead and instead of creating a huge meal, make several meaty dishes and appetizers for everyone to enjoy.

Being Southern, we have to have our black-eyed peas in some form or fashion. According to folk lore, the tradition of eating these little peas dates back to the Civil War when Union soldiers were traveling through the South destroying or stealing everything in their path. Figuring the peas were for livestock they had taken, they left this crop in the fields. The peas became a major food source for surviving Confederates.

Through the years, the peas have come to represent luck and prosperity during the coming year. You really need to eat at least 365 to ensure each day will be full of good fortune. We have also evolved the plain peas into other recipes such as Hoppin John, which includes peas, rice, pork and seasonings. Other popular recipes include Black-Eyed Pea Caviar used as a dip or a salad made with the peas.

If you choose to eat these little black and white peas, you also will be starting your new year on a healthy note as they are low in fat and sodium and have no cholesterol. They are high in potassium, iron and fiber and a half-cup serving of cooked peas counts as one ounce of lean meat from the meat, poultry, fish, dry beans, eggs and nuts group of the Food Guide Pyramid.

Have a Happy New Year and include one of these recipes for everyone to enjoy as they celebrate!

Toss together first 7 ingredients in a large bowl until shrimp are coated, let stand 5 minutes. Trim ends of snow peas. Wrap each slice of bacon around 1 shrimp and 1 snow pea; secure with a round wooden pick. Place shrimp on a lightly greased rack of a broiler pan. Repeat procedure with remaining shrimp, snow peas and bacon.

Place chicken wings in shallow baking pan. Sprinkle garlic, parsley, oregano, salt, pepper and cheese to taste over wings. Bake 350 degrees for one hour. Remove pan from oven, pour red wine vinegar over wings and bake another 5 to 10 minutes. Serves 2 for dinner, or makes a great appetizer.

Artichoke Parmesan Dip

From Every Day with Rachael Ray, May 2011

3/4 cup drained, chopped oil-packed artichoke hearts

2 Tablespoons mayonnaise

2 Tablespoons grated Parmesan

1 teaspoon chopped fresh tarragon

Combine all ingredients. Serve on crackers or crostini.

Bacon Crescents

From Kraft

1 (8-ounce) package cream cheese, softened

8 slices bacon, cooked, crumbled

1/3 cup grated Parmesan Cheese

1/4 cup finely chopped onions

2 Tablespoons chopped fresh parsley

2 (8-count) cans crescent rolls

Heat oven to 375. Mix all ingredients except crescent rolls. Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point sides down, on baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm.

Vegetable Pizza

From “Landmark Entertaining”

2 (8-count) cans crescent rolls

16 ounces cream cheese, softened

2/3 cup mayonnaise

1 teaspoon dillweed

1/2 teaspoon onion powder or grated onion

1/4 teaspoon garlic powder

1 1/2 cups grated carrots

1 1/2 cups chopped celery

1/2 cup chopped olives

Unroll the crescent roll dough rectangles onto an 11x17-inch baking sheet, pressing edges and perforations to seal. Bake at 375 degrees for 9 to 12 minutes or until brown. Let stand until cool.

Beat the cream cheese, mayonnaise, dillweed, onion powder and garlic powder in a mixer bowl until blended. Spread over the baked layer. Sprinkle with the carrots, celery and olives. Chill until serving time. Cut into squares. *Top with your favorite vegetables to vary taste and color.